Preheat your oven to 350°F (175°C). Prepare a nonstick cupcake pan by lightly spraying it with cooking spray.

In a medium bowl, sift together the cake flour, baking powder, and salt.

In another bowl, whisk together the room temperature whole milk and egg whites until fully combined.

Using a stand mixer, cream the softened unsalted butter and sugar together until light and fluffy, about 3 minutes.

Mix in the scraped vanilla bean seeds and pure vanilla extract.

Gradually alternate adding the dry and wet mixtures into the creamed butter until fully combined.

Scoop the batter into your prepared cupcake wells, filling each about two-thirds full. Bake for 18-22 minutes.

Remove the pan from the oven and let the cakes cool for 5 minutes before transferring to a wire rack.

In a mixing bowl, beat the softened unsalted butter until light and fluffy. Gradually add sifted powdered sugar, then blend in clear vanilla extract and heavy cream until desired consistency.

Once the cakes are cool, trim the domes off and pipe frosting onto one cake, stacking another on top.

Decorate with edible Easter grass and pastel sprinkles before serving.